PREP TIME: 20 MINUTES COOK TIME: 1 HOUR 10 MINUTES TOTAL TIME: 1 HOUR 30 MINUTES
SERVINGS: 8
The BEST Scalloped Potatoes made with thinly sliced russet potatoes layered in a creamy cheese sauce then baked until golden brown. The perfect side dish!
INGREDIENTS
- 2 1/2 pounds russet potatoes or yukon gold, sliced thin into 1/8 inch rounds
- 1/4 cup unsalted butter
- 1 medium onion, small dice
- 4 cloves garlic, minced
- 1/4 cup all purpose flour
- 2 cups milk
- 1 cup chicken stock
- 1 tsp dried mustard
- 1/4 tsp dried thyme
- 1/4 tsp paprika
- 2 cups sharp cheddar cheese, shredded and separated
- salt and pepper to taste
- chopped parsley for garnish, if desired
INSTRUCTIONS
- Preheat oven to 375 degrees. Grease a 9 x 13 pan with nonstick cooking spray.
- Melt butter in a medium saucepan. Add in onion and saute until tender and slightly browned, 4 minutes.
- Add in garlic and cook for an additional minute.
- Add in flour and cook for 1 minute stirring constantly.
- Slowly whisk in milk and chicken stock. Add in the dried mustard, thyme, and paprika. Cook for 2-3 minutes or until sauce begins to slightly simmer, stirring occasionally. (Do not let this sauce boil, it can break and burn on the bottom)
- Take off the heat and stir in the 1 1/2 cups of cheddar cheese.
- Season with salt and pepper to taste.
- Layer 1/3 of the potatoes into the prepared pan.
- Layer 1/3 of the sauce on top of the potatoes. Repeat layers ending with the cream sauce.
- Top with the reserved 1/2 cup of cheddar cheese.
- Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 45 minutes or until the potatoes are tender.
- Serve immediately with fresh parsley for garnish, if desired.
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